Basmati rice                                     -        1.5 cups

Brinjal                                                                  -             5

Green chili                                        -        1

Onion                                               -        1

Curd                                                -        2 tsp

Curry leaves                                     -        7

Cashews                                          -        18

Mustard seeds                                 -        ¾ tsp

Cumin seeds                                    -        ¾ tsp

Turmeric powder                              -        ¼ tsp

Coriander leaves                              -        ½ tsp

Grated coconut                                -        1 tsp

Water                                               -        for cooking the rice,

Peanut oil                                         -        2 tsp

Salt                                                  -        as required

For masala:

Small bay leaf                                  -        2

Stone flower                                                     -        1 small piece

Coriander seeds                              -        2 tsp

Dry red chili                                    -        1

Unsweetened desiccated coconut      -         1.5 tsp

Cumin seeds                                   -        1 tsp

Cloves                                             -        3

Cinnamon                                       -        1 inch

Caraway seeds                                -        ½ tsp

White sesame seeds                         -        1.5 tsp

Black peppercorns                          -        4

Asafoetida                                       -        1 pinch


On a low flame in a small frying pan, dry roast the whole spices mentioned under the list "for the  masala",Except sesame seeds and desiccate coconut. Roast the spices till they become aromatic.

Then add the desiccated coconut and sesame seeds and continue to dry roast till the coconut becomes golden.

Keep Stirring regularly so that the coconut does not get burnt. Let this spices cool. 

Once the roasted spices + coconut mixture gets cooled, grind them fine in a dry grinder or coffee grinder.

Rinse the rice for a few times in water. Then soak the rice in water for 30 mins and then drain them. Keep the Soaked rice aside.

Quarter or chop the brinjals/aubergines and keep them in a bowl of salted water for 15 minutes. This soaking does Not discolor them and gets rid of the bitterness if any.

Heat oil in a large thick bottomed pan and splutter the mustard seeds and cumin seeds.

Then add onions and saute till the onions turn translucent.

Add curry leaves and green chilies. Stir.

Then add the drained brinjals along with turmeric powder.Stir and saute 3 to 4 minutes.

Then add the soaked rice, 2 to 3 tsp of the freshly ground  masala and yogurt.

Stir and pour water. Season with salt.

Again stir very well.

Cover with a lid and cook the rice on a low flame till the grains are tender and cooked.

Meanwhile, roast cashews in a pan till they get some brown spots on them. Instead of cashews, you can also add Peanuts and roast them in the same way.

Once the rice is cooked, fluff gently.

Add grated coconut, chopped coriander leaves and the roasted cashews. Mix gently.

 Now ready to your  brinjal  rice.